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Recipe of the Month – Sweet & Sour Slaw with Sticky Ginger Tofu


After all the Christmas festivities and the glorious amounts of food consumed (with the obvious pounds put on). We at Sing Kee have decided to treat you to a favourable, healthy low calorie delight in the form of Sweet and sour slaw with sticky ginger tofu.


For the Sweet and Sour Slaw

  • 4 cups shredded napa cabbage
  • 1 red bell pepper sliced into thin strips
  • 2 spring onions or shallots chopped
  • 2 carrots shredded
  • 1 cup bean sprouts
  • 1/2 cup chopped fresh coriander
  • 1 tbsp. fresh grated ginger
  • 3 garlic cloves minced
  • 1/4 cup rice vinegar
  • juice of 1 lime
  • 3 tbsp. maple syrup
  • 2 tbsp. soy sauce
  • 1 tbsp. vegetable oil
  • 1/2 tsp. sesame oil for the Sticky Ginger Tofu
  • 1 lb. extra firm tofu
  • 3 tbsp. brown sugar
  • 1/2 tbsp. fresh grated ginger
  • 2 garlic cloves minced
  • 2 tbsp. soy sauce
  • juice of 1 lime
  • 1 tbsp. vegetable oil
  • a few sprinkles of sesame seeds optional

Course: Entree

Servings: 4 servings

Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins


Make the Sweet and Sour Slaw
1. Mix all ingredients in medium bowl. Allow to sit while you prepare the tofu.

Make the Sticky Ginger Tofu

  1. Press tofu for at least 10-15 minutes.
  2. While your tofu presses, whisk together brown sugar, ginger, garlic cloves, soy sauce and lime juice. Heat on the stove top in a small saucepan, just until sugar melts, or zap it in a microwave-safe container for 30 seconds to 1 minute.
  3. Heat oil in large skillet over medium-high heat. Cut tofu into slabs, bite sized cubes, or cute little triangles, which I opted for. Place tofu in skillet and cook about five minutes on each side, or until it begins to brown and get crispy.
  4. Turn heat down to medium and pour sauce over tofu. Cook about another two minutes on each side, until nicely coated and sauce is thick and sticky.
  5. Divide slaw onto plates and top with tofu. Add a few sesame seeds, if desired.

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